Place chicken in a large roasting pan.
To make five-spice salt:
b>Roast Chicken Seasoning: Mix all ingredients. Store in a covered container.
Roast Chicken
>chicken and allow to air-dry for 30 minutes.
Preheat oven to
wine, maple syrup, and mustard to a boil in a medium
In a large stock pot place chicken frame, bones, giblets etc. Add enough water to cover chicken frame and gently simmer for 90 minutes, covered.
Remove all bones and chicken frame, but leave any chicken pieces in the soup. Add peppercorns, bay leaves, carrots, onions, green beans and potatoes. Add enough water to ensure that all the vegetables are covered. Cover and simmer gently until the vegetables are soft.
Season to taste with salt and pepper and serve.
Fill a large 4 to 6 quart pot with water
iginal recipe used fresh rosemary and juniper berries in addition to the
f French Roast Vegetables with Hot Balsamic & Olive Oil Dressing, (Recipe #195130
Preheat oven to 400\u00b0F.
Stuff chicken with herbs and orange zest
arlic in small bowl. Place chicken in center of vegetables. Using
e excess fat from the chicken and clean out the
Preheat the oven to 400\u00b0F.
Place chicken skin and bones,
Preheat oven to 400\u00b0F.
Heat olive
iqueur.
Preheat the oven to 400\u00b0F. Cook the rice
il.
Add the diced chicken pieces, season with the Paprika
Preheat oven to 350\u00b0F. In a saucepan, boil cider until reduced to 1/3 cup. Remove from heat and stir in broth, herbs, garlic and lemon juice. Let stand for 30 mins.
Meanwhile, season chicken cavity. Tie legs together with twine. Place on a rack set in a roasting pan and coat with oil. Season. Roast chicken for 1 hour, or until a thermometer inserted in the thickest part of the thigh reads 175\u00b0F, basting occasionally with cider reduction.
Let rest for 10 mins then brush with any remaining glaze.
To prepare chicken, pour lime juice and tequila
onger.
When ready to prepare, let chicken come to room temperature at
Cook the pasta according to packet instructions.
Meanwhile, whiz together the almonds, garlic, basil, peppers and olive oil in a food processor to make a rough paste.
Season the paste well and stir into the drained pasta, along with the shredded chicken and a little of the pasta cooking water to loosen the paste a little.
Warm through and serve.